Recipe

		Locro de Chorizo
		Serving Size - 6
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

1 butternut squash, peeled and seeded

1/4 pound pancetta, roughly chopped

1 medium onion, chopped

1 red bell pepper, cored, seeded, and chopped

1/2 teaspoon crushed red pepper

1 teaspoon paprika

1 1/2 pounds pork shoulder, cut into 1-inch cubes

4 fresh chorizo sausages (about 1 pound)

1 can (16 ounces) white beans, drained and rinsed

1 can (16 ounces) whole peeled tomatoes, crushed in a bowl

1 cup pearl barley, rinsed with cold water

4 ears fresh corn, shucked, cobs cut into 1-inch pieces

8 cups water

Salt and black pepper, to taste

1. Using a box grater or the grating attachment on a food processor, shred the entire squash; set aside. 2. In a large stockpot over low heat, render the pancetta. 3. Turn the heat to medium. Add the onion and bell pepper. Cook, stirring often, for 5 minutes. Stir in crushed pepper and paprika. Continue cooking, stirring, for 2 minutes or until the spices mellow. 4. Add the squash, pork, chorizos, white beans, tomatoes, barley, corn, water, salt, and pepper. Bring the mixture to a boil. Lower the heat, set on the cover askew, and simmer the stew for 1 1/2 hours, stirring occasionally, or until the meats and barley are very tender. 5. Remove the chorizos from pot; slice each into 4 pieces. Return to the pot. 6. Taste for seasoning and add more salt and black pepper, if you like